Chicken and Brie Quesadillas With Chipotle Salsa

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Total Time
1hr 25mins
Prep 1 hr 15 mins
Cook 10 mins

This is a 1999 runner-up recipe from Southern Living, courtesy of Mary Lou Cook. I did make this, and it is a wonderful, flavorful dish. Instead of serving as an appetizer, I served it for a light lunch for two. You will love that salsa. Prep time includes letting the salsa sit for 1 hour.

Ingredients Nutrition

Directions

  1. Stir together first 6 ingredients, with 1/4 cup green onions, and 1/4 cup cilantro.
  2. Let stand 1 hour.
  3. Stir together remaining green onions, cilantro, chicken and green chiles.
  4. Arrange 4 tortillas on a large baking sheet greased with cooking spray.
  5. Top evenly with cheese, chicken mixture, and remaining tortillas, pressing down slightly.
  6. Bake at 425ºF for 8 to 10 minutes or until cheese melts.
  7. Cut into wedges, and serve immediately with salsa.
  8. Freeze remaining chipotle chiles in adobo sauce, if desired.